Pinot Grigio Wine Pairing Summer Berry Shortcakes Recipe

SUMMER BERRY SHORTCKES

These shortcakes topped with sweet berries celebrate the flavors of summer. Enjoy them with a glass of [yellow tail] PURE BRIGHT Pinot Grigio.

Yields:
12 servings

INGREDIENTS

1 package (16 ounces) angel food cake mix
2/3 cup heavy cream
2 tbsp. honey
1 tsp. vanilla extract
2 cups assorted fresh berries
Mint leaves

DIRECTIONS

Step 1
Preheat oven to 350°.

Step 2
Grease and lightly flour 12 extra-large (3.5” diameter) nonstick muffin cups*.

Step 3
Prepare angel food cake batter according to directions on package.

Step 4
Divide batter among the 12 prepared muffin cups, filling each one about ⅔ full. (You may have enough batter to make a few more since prepared mixes vary.)

Step 5
Bake cakes 18-20 minutes or until golden and cracked on top.

Step 6
Cool completely, then remove cakes from pan. (You may need to loosen edges with a flat knife.)

Step 7
Using an electric mixer, beat cream, honey and vanilla extract until thickened and soft peaks form.

Step 8
Turn cooled cakes upside down on serving plates. Top with the whipped cream mixture and berries.

Step 9
For a sweet finish, drizzle cakes with a little extra honey and top with mint leaves.

*If you do not have extra-large muffin cups, you can use regular muffin cups to make 24 smaller cakes. Bake smaller cakes at 350° for 12-14 minutes.

PAIR WITH [yellow tail] PURE BRIGHT PINOT GRIGIO

[ yellow tail ] Pure Bright Pinot Grigio bottle
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